Roast Cornish Hens

Marie Lesane


The vegetables stuffed in the cavities of the hens will import flavor to the meat as it cooks.

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15 Min
1 Hr


cornish hens
1 Tbsp
2 Tbsp
creole seasoning
1 Tbsp
garlic pepper seasoning
1 Tbsp
accent seasoning
1 large
green bell pepper, chopped
1 large
onion, chopped
5 Tbsp
margarine or butter


1Preheat oven to 350 degrees F
2In a small bowl, stir together salt, creole, garlic pepper and accent seasoning.
3Season the hens with seasoning mixture. I season the back side first and then the front side.
4Pull the skin from the breast and rub seasoning on the breast and add 1/2 tablespoon of margarine or butter.
5Loosely stuff the cavities of each hen with 1/2 tablespoon of margarine or butter, some green bell peppers and onions.
6Roast the hens in the preheated oven for about a hour or until an instant read thermometer inserted in the thickest part of the thigh registers 165 degrees F.
7After 30 minutes of baking, I bast the meat with the juices from the hens. And again in the last 15 minutes. Then I turn the oven up to 450 degrees F.
8Remove hens from the oven, loosely tent with foil and let rest for 10 minutes before carving and serving.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy